Mint Muffins
Last week my mum compelled me to try some biscuits with herbs, which, apart from any ethical consideration, were disgustingly buttery … but a light came on in my mind, especially because on my balcony the mint has begun to take the appearance of the grass weeds. I had to find an intensive use for it… and, I don’t want to boast, but they came really yummy.
Ingredients:
200 gr of rice flour
100 gr of brown flour
75 gr of sunflower oil
90 gr of brown sugar
1 tbsp of finely ground flaxseed + 3 tbsp of water
200 ml of rice milk
1 tsp of baking soda + 1 tsp of cider vinegar
plenty of fresh mint
Method:
To prepare in advance: grind the flax seeds very finely (2 min with the Thermomix, speed 10) and mix them with three tablespoons of water. Let this mixture rest at least 1 hour (should get a “sticky” look. This dose replaces 1 egg). Wash and dry the mint leaves (I left them between two sheets of paper towels for a couple of hours) and chop them finely. Prepare the rice flour by grinding 200 grams of rice (in the Thermomix, speed 30, sec 10). Mix the two flours, add sugar and then oil, linseeds and rice milk until you get a semi-liquid consistency. Add the mint and eventually the baking soda, with his activation acid (lemon or vinegar). Bake in a preheated oven at 180°C for approx 20 – 25 min.
Comment:
The rice flour makes them crumbly, but thanks to the linseeds mixture, they are perfectly bound. The next challenge is to remove the oil as well. I’ve been confirmed by many that for vegan sweets, baking soda is the best rising agent, besides being more convenient and extremely cheap. Instead of mint, you can use other herbs as well. Certainly, in the near future, I’ll try basil, rosemary and sage.
Chef: Arkiclo from VeganBlog
I’m not particularly fond of mint I have to say (I like it in drinks though) but I may try these muffins with other herbs. thanks!
I love mint, and these looks so yummy! I’d dare to add a bit of chocolate for a sort of “after eight” taste